Effect of Calcium-Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats

Calcium-fortified potato starch (Ca-PS) is fed to rats for four weeks, and the effects on cecal fermentation and lipid metabolism are evaluated. The relative abundance ofBifidobacterium pseudolongumin rat cecum is higher in the PS and Ca-PS groups than in the control group. Cecal acetate content is higher in the Ca-PS group than in the control, high-amylose cornstarch (HAS), and PS groups, and is positively correlated with the relative abundance ofB. pseudolongum. The relative abundance of theClostridiaceaefamily is higher in the PS and Ca-PS groups than in the control and HAS groups, and is positively correlated with the cecaln-butyrate content and the molar proportion ofn-butyrate in total-SCFA. Furthermore, the consumption of PS and Ca-PS reduces the serum and hepatic triglyceride levels and mesenteric adipocyte area in rats. Therefore, Ca-PS may have beneficial effects that enhance cecal fermentation, especially in terms of cecal acetate production, which further suppresses fat accumulation. This is the first study to report the physiological effects of Ca-PS.

Automated summary

It was found in this study that calcium-fortified potato starch can enhance cecal fermentation in rats, especially in terms of cecal acetate production, which further suppresses fat accumulation. This is the first report on the physiological effects of calcium-fortified potato starch.